Pheasant Sans Souci
1 Pheasant, cut up
2 cans chicken broth
1 cup Sliced mushrooms
Several sprigs parsley
1 Cup white wine
Brown pheasant in a small amount of butter in skillet.
Place in 9 X 15-inch baking dish.
Add broth to pan drippings; mix well.
Add mushrooms, parsley and wine.
Pour over pheasant.
Cover lightly with foil.
Bake at 325 degrees for 3 hours or longer until very tender.
Serve with wild rice and fresh spinach salad.
This recipe keeps the pheasant moist and is excellent for an older bird.
From Tim Kennedy